This Cauliflower Yukon Gold Potato Puree is so dang good that it’s gotta be near restaurant quality. I served this with a Roasted Herb Tilapia topped with green beans. I’m convinced that any kind of seafood would pair well with this puree including seared scallops, shrimp, and even a crab cake. Serve with green beans or snap peas.
This Cauliflower Yukon Gold Potato Puree is almost like a fancy version of mashed potatoes. It has a very similar texture and taste (thanks to the Yukon Gold’s) but has a whole other element to it. If you haven’t had a cauliflower puree before, I encourage you to try this one. It will change your life.
Cauliflower has recently been getting a lot of attention. It’s being served “riced”, baked and fried crispy like chicken, and even plain old seasoned like chips. There certainly must be a reason to all this madness and that’s because it’s incredibly versatile, inexpensive, low in calories and fat, and just plain old delicious.
Notes on Cauliflower Yukon Gold Potato Puree:
- Omit the red pepper flakes if you’re not a fan of spicy foods.
- Use non-dairy butter to make this recipe (apart from the fish) completely Vegan.
- Serve seared scallops, crab cakes, fish, shrimp, or other seafood on top of the puree. Add in vegetables like green beans, snap peas, asparagus, carrots, or bok choy.
- Double this recipe if serving a party larger than four.
If you like this recipe, be sure to check out some of my others like this Roasted Butternut Squash Soup | Vegan, Gluten-Free